Caramel Recipe Without Cream: Brown Butter Cardamom Sauce

I don’t always keep heavy cream stocked in the fridge, so I needed a go-to alternative for my family’s dessert nights. This non-traditional caramel recipe without cream uses browned butter, which adds a nutty, toasted flavor that makes it far more complex and interesting than standard caramel sauce. It’s truly easy enough for a weeknight and elevates simple desserts like vanilla ice cream or pound cake. We’re adding a hint of cardamom here to make this caramel recipe without cream truly special and unique. Once you try this specific method, I think you’ll find it’s your new favorite easy caramel recipe without cream.

Ingredients for Brown Butter Cardamom Sauce

200 g (1 cup) granulated sugar: A pantry staple that provides the base for caramelization. Use standard granulated sugar; measuring by weight ensures a more precise outcome for caramel making.
60 ml (1/4 cup) water: Helps dissolve the sugar evenly, preventing crystallization during the initial cooking phase. Ensure it is added cold or at room temperature.
55 g (1/4 cup / 4 tablespoons) unsalted butter: The browning process adds a deep, nutty flavor that replaces the richness typically provided by heavy cream. Cut into small pieces beforehand to help it melt evenly. (If using salted butter, reduce or omit the added salt in step 5.)
1 tsp finely ground green cardamom: Provides a warm, slightly floral, and spicy flavor profile that pairs beautifully with browned butter. This spice is optional but highly recommended for the specific unique flavor of this recipe.
1/4 tsp fine sea salt: Balances the sweetness of the caramel, preventing it from tasting cloyingly sweet.
1 tsp alcohol-free vanilla extract: Adds another layer of warmth and complexity to the overall flavor. (Regular vanilla extract works too; just add slowly.)

Instructions for Making Brown Butter Cardamom Caramel Sauce

Brown the Butter: Place the unsalted butter in a small saucepan over medium-low heat. Stir occasionally as it melts; continue cooking until the butter foams, then turns a rich golden-brown color and *smells intensely nutty*. This typically takes 5-7 minutes. Immediately remove from heat once browned to prevent burning; set aside to keep warm while preparing the caramel.
Make the Caramel Base: Combine the granulated sugar and water in a separate clean, heavy-bottomed saucepan. Stir gently once to fully moisten all the sugar. Place over medium-high heat and avoid stirring once it begins to boil. Swirl the pan gently if necessary to ensure even cooking, but do not use a spoon or spatula.
Monitor Caramelization: Continue cooking without stirring until the sugar syrup turns a rich, deep amber color; this typically takes 8-12 minutes. *Watch carefully* during the final minutes, as caramel can go from perfectly colored to burned very quickly. Immediately remove the saucepan from heat when the desired amber color is reached.
Combine Caramel and Browned Butter: Carefully and slowly pour the warm browned butter into the hot caramel while continuously whisking. The mixture will bubble vigorously and steam heavily; continue whisking until the butter is fully incorporated and the mixture is smooth. *
If the mixture seizes (hardens) on you, return it to low heat and gently warm it while stirring until it smooths out again.
* This is the most critical step in making this specific caramel recipe without cream.
Add Flavorings: Stir in the finely ground cardamom, fine sea salt, and alcohol-free vanilla extract until well combined. Whisk for another minute or two to ensure all ingredients are evenly distributed. Ensure all clumps of cardamom or salt are fully dissolved before letting it cool.
Cool and Serve: Allow the caramel sauce to cool in the saucepan for 10-15 minutes, or until it has thickened to a pourable consistency. The sauce will thicken considerably as it cools; do not worry if it seems too thin when hot. Store in an airtight container in the refrigerator for longer use, or serve warm. This easy caramel recipe without cream is perfect for family-friendly desserts.

Why This Unique Caramel Recipe Without Cream Works So Well

A common misconception is that a truly rich caramel requires heavy cream. This specific caramel recipe without cream proves otherwise by relying on browned butter for depth and complexity. By browning the butter first, we introduce a deep, nutty flavor that provides a complexity unmatched by standard cream-based sauces. This easy caramel recipe without cream results in a sophisticated sauce that elevates simple desserts.

A Different Kind of Richness: Browned butter provides a depth of flavor (nutty, toasty) that heavy cream can’t match, creating a more complex sauce.
No Crystallization Risk: The browned butter adds fat and moisture that helps stabilize the sugar, making crystallization less likely than a dry caramel.
The Cardamom Twist: The aromatic, slightly peppery flavor of cardamom balances the sweetness and provides a sophisticated, unexpected note that makes this sauce unique.

Serving Suggestions for Brown Butter Cardamom Sauce

This versatile sauce elevates many desserts and beverages. Try these family-friendly applications for your next quick meal:

Drizzle over vanilla bean or pistachio ice cream to highlight the unique flavor profile.
Serve warm over bread pudding, apple pie, or brownies.
Stir into your morning coffee or espresso for a gourmet, cafe-style beverage at home.
Drizzle over pancakes, waffles, or French toast for an elevated breakfast treat.

Troubleshooting and Storage Tips

If your caramel starts to harden too quickly, return the saucepan to low heat and gently warm it while stirring until it reaches a pourable consistency again. If you see sugar crystals forming on the sides of the pan during cooking, brush them down with a pastry brush dipped in water; this simple tip prevents a grainy final texture.

For meal prep, this specific caramel recipe without cream stores well. I often make a batch on Sunday to keep in the fridge for easy weeknight desserts. Store in an airtight container in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stovetop before serving.

FAQs

Q: Why did my caramel turn grainy or crystallize?

A: This usually happens from stirring the sugar/water mixture after it starts boiling or from sugar crystals splashing onto the sides of the pan. Avoid stirring and try gently swirling the pan instead. If you are making a caramel recipe without cream, the texture can be sensitive to agitation during cooking.

Q: Can I make this caramel recipe without cream using salted butter?

A: It’s strongly recommended to use unsalted butter in this recipe, as the salt content in salted butter varies greatly. If you must use salted, reduce or omit the added 1/4 tsp of fine sea salt.

Q: How do I know when the brown butter is ready?

A: Watch for the milk solids to separate and brown at the bottom of the pan, and listen for the sizzling to calm down. The aroma should shift from buttery to nutty. The color should be a rich golden-brown, not dark brown or black.

Q: Can I use a different spice instead of cardamom?

A: Yes, you can substitute 1/2 tsp of cinnamon or ginger, or 1/4 tsp of nutmeg, for a different flavor profile. However, cardamom gives this specific caramel recipe without cream its unique character. This caramel recipe without cream is versatile, so experiment with flavors that appeal to you.

Q: What if I don’t have alcohol-free vanilla extract?

A: Use regular vanilla extract, but be aware that adding alcohol to hot caramel can sometimes cause separation; add it slowly and whisk vigorously to incorporate fully. The alcohol-free version prevents this potential issue.

Q: Why is my finished caramel sauce thin?

A: The caramel sauce will thicken significantly as it cools. If it still seems too thin after cooling, reheat it very carefully and cook for a minute or two more to reduce it further. I’ve found that this particular caramel recipe without cream tends to set up faster than cream-based versions.

Conclusion

This easy caramel recipe without cream proves you don’t need dairy to achieve a rich, decadent sauce. The browned butter and cardamom combination creates a deeply satisfying flavor that elevates everyday desserts. Save this family-friendly recipe on Pinterest so you can easily find it for your next ice cream sundae or coffee.